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Green beans and mushrooms with tarragon cream sauce

Green beans and mushrooms with tarragon cream sauce

PT40M

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This delicious vegetarian dish is somewhere between a stroganoff and a fricassee. Despite it’s cream sauce base, it’s a lovely fresh summer dish as the fresh vegetables are only cooked for a few minutes to retain some bite. It’s finished off with lots of herbs and lemon zest again keeping it light and fresh. Feel free to switch up the herbs and vegetables for whatever you have in your fridge– peas, baby gem lettuce or sweetcorn are all great additions. The dish makes a great vegetarian main course served up with crusty bread or silky mashed potatoes.

Ingredients

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Method

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1
Sauté the shallot and garlic in oil until softened
2
Add the white wine and reduce by half
3
Add the stock and cream and season with salt and pepper. Simmer until reduced by half
4
Meanwhile, fry off the mushrooms in a hot pan with a splash of oil until cooked then season with a pinch of salt
5
Once the cream sauce has reduced sufficiently, add the mushrooms to the sauce along with the green beans and broad beans
6
Simmer in the sauce for 5 minutes or until the beans are just cooked
7
Take off the heat and stir in the spring onions, herbs and lemon zest. Taste and season with salt, pepper and lemon juice, and serve
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Green beans and mushrooms with tarragon cream sauce

 
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